Halloumi Hummus Bowl

Published by

Jasmine

on

This is one of those recipes I make all the time and have done for a good year but never codified the exact ingredients to share it, so it seemed about time to bring it to my site…

INGREDIENTS

Flavour and aromatics:

Red onion

Smoked paprika (or regular paprika)

Oregano

Rose harissa (or regular harissa / another chilli paste)

Key components:

Butter beans

Halloumi

Hummus (store-bought or make my homemade recipe here)

Quinoa

Vegetables:

Courgette

Yellow pepper (red also works)

Cherry (or baby plum) tomatoes

Swiss chard (kale or spinach also work)

Toppings:

Mixed seeds (nuts also work)

Mint (or parsley or coriander)

TIPS & NOTES

This is a really simple recipe, so feel free to swap the vegetables and greens for stuff you buy regularly or have on hand! These are more elements / components to create a variety bowl that’s high in fibre and high in protein.

If you struggle for hob space, the quinoa and chard can be done in a rice cooker and you can add the beans in there too (instead of crisping them with the harissa) and just mix the harissa in with the hummus to keep that flavour.

Halloumi Hummus Bowl

  • Servings: 2
  • Difficulty: Easy
  • Print

A variety bowl with Mediterranean spices and plenty of fibre and protein

No special equipment or advance prep needed


Ingredients

  • 1 yellow pepper (cut into bitesized chunks)
  • 150g of cherry tomatoes
  • 1 courgette (cut into angled chunks)
  • 1/2 a small red pepper (sliced lengthways)
  • 1 tsp of oregano
  • 1 tsp of smoked paprika
  • 80g of quinoa (rinsed)
  • 100g of halloumi (sliced)
  • 1/2 a 400g can of butter beans (drained and rinsed)
  • 1 tsp of rose harissa paste
  • 125g of swiss chard (slice the stems and ribbon or roughly chop the leaves)
  • 5g of mixed seeds
  • A small handful (c.2g) of mint (remove stems stack the leaves on top of each other, roll into a package and slice into ribbons)
  • A drizzle or two of extra-virgin olive oil
  • Salt and pepper to taste


Directions

  1. In a small lidded saucepan over a medium heat, add a drizzle of olive oil and the quinoa with a little salt and pepper, toast for a minute or two and then add 120g of water – bring to the boil and then reduce to a simmer and cook covered for 15-20 mins
  2. Meanwhile, in a frying pan over a medium heat, add the courgette and sauté for 5-10 minutes without oil until it becomes golden and less moist, then add a drizzle of oil, the red onion, chard stems, pepper and tomatoes and oregano, smoked paprika (reserve a pinch or two to garnish the hummus) and salt and pepper and sauté for a further 10 mins – partway through cooking, use a wooden spoon and push gently to burst the cherry tomatoes
  3. In a separate pan, over a low-medium heat, add the rose harissa and butter beans, toss together and cook until crispy (this should take around 10 mins)
  4. Finally, in a separate small frying pan, toast the seeds over a low heat for 5-7 mins before setting aside
  5. In the same frying pan, over a medium-high heat, add the halloumi strips and fry until golden on both sides – when done, cut into bitesized chunks
  6. Once the quinoa is 90% done, add the chard, stir through and allow to steam for a couple of minutes until its wilted
  7. Add the hummus to the centre of your bowl, (optional) drizzle over a little olive oil and sprinkle on the remaining smoked paprika – add your chard and quinoa, toasted harissa butterbeans, mixed vegetables and halloumi around it and sprinkle over the mint and toasted nuts to serve

Let me know if you try my hummus bowl!

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